Fluffy Sourdough Discard Molasses Cookies

Here’s my go-to recipe for sourdough discard molasses cookies, with a simple way to use up that extra starter while making soft, chewy cookies filled with warm spices and rich molasses flavor.

These cookies have become my favorite way to avoid wasting sourdough discard. I usually make a double batch because they disappear so quickly in our house. Nothing beats having these cookies with a cup of coffee in the morning – if they last that long!

What Kind of Molasses Should I Use?

When it comes to baking these cookies, regular unsulphured molasses (sometimes labeled as “original” or “traditional”) is your best bet. Dark molasses will also work well, giving your cookies a deeper, more intense flavor – but stay away from blackstrap molasses, which can be too bitter and overwhelming for this recipe. If you’re at the store, you’ll probably see several brands like Grandma’s, Brer Rabbit, or Golden Barrel – any of these will do the job nicely. Just make sure your molasses is fresh and hasn’t been sitting in the pantry for years, as it can develop off-flavors over time.

Options for Substitutions

Let’s talk about what you can swap in these cookies if you’re missing something:

• Sourdough discard: This is pretty important for the recipe’s texture and flavor, but if you’re in a pinch, you can use 1/3 cup of plain yogurt or sour cream instead. Keep in mind this will change the flavor profile a bit.
• Molasses: This gives these cookies their classic flavor, but you can use dark corn syrup or honey in its place. The taste will be different, but they’ll still be good cookies!
• Brown sugar: No dark brown sugar? Light brown works fine, or make your own by mixing 1/4 cup white sugar with 1 teaspoon molasses.
• Butter: You can swap in coconut oil (use the same amount) or a plant-based butter for dairy-free cookies. Just make sure it’s melted and cooled slightly.
• Spices: If you don’t have separate cinnamon and ginger, you can use 3 teaspoons of pumpkin pie spice mix instead. It’ll give you a similar warm, spicy flavor.
• Rolling sugar: The granulated sugar for rolling can be swapped with turbinado sugar for extra crunch, or you can skip rolling them altogether – they’ll still taste great!

Watch Out for These Mistakes While Baking

The biggest challenge when making sourdough discard molasses cookies is using an overly active or sour discard, which can make your cookies taste too tangy – stick to discard that’s been stored in the fridge for 3-7 days for the best flavor balance.

Temperature control is crucial here: using hot melted butter can lead to flat, greasy cookies, so let your butter cool for about 5 minutes before mixing it with other ingredients, and don’t skip chilling the dough for at least 2 hours (or overnight) to prevent excessive spreading.

Rolling the cookies in sugar before baking is essential, but avoid pressing them too flat on the baking sheet – they’ll spread naturally, and over-flattening leads to thin, crispy cookies instead of the desired soft, chewy texture.

For perfect results, take them out when the edges are set but the middle still looks slightly underdone (about 10-12 minutes), as they’ll continue to firm up while cooling on the baking sheet.

What to Serve With Molasses Cookies?

These soft and spicy molasses cookies are perfect for serving alongside your favorite hot drinks! A cold glass of milk is the classic choice, but I love pairing them with a hot cup of chai tea or coffee to really complement those warm spices. For a cozy afternoon treat, try serving these cookies with some vanilla ice cream – the combination of warm cookies and cold ice cream is just so good. If you’re putting together a cookie platter, these work great alongside other holiday favorites like shortbread or snickerdoodles since their rich molasses flavor adds nice variety to the mix.

Storage Instructions

Keep Fresh: These molasses cookies stay soft and chewy when kept in an airtight container at room temperature. They’ll maintain their best texture for up to 5 days – if they last that long! I like to put a piece of bread in the container to help keep them extra soft.

Freeze Baked: Already baked cookies? No problem! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. Perfect for when you want just one or two cookies at a time!

Freeze Dough: You can also freeze the cookie dough balls for up to 2 months. Just roll them in sugar, place on a baking sheet to freeze solid, then transfer to a freezer bag. When ready to bake, place the frozen dough balls on your baking sheet and add 1-2 minutes to the original baking time – no thawing needed!

Preparation Time	10-15 minutes
Cooking Time	10-12 minutes
Total Time	70-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 25-30 g
• Fat: 100-110 g
• Carbohydrates: 300-320 g

Ingredients

For the dough:

• 2.5 cups all-purpose flour
• 1.25 tsp ground ginger
• 0.33 cup sourdough starter (active, fed and bubbly for best results)
• 0.25 cup dark brown sugar (packed for accurate measurement)
• 2 tsp baking soda
• 8 tbsp unsalted butter (softened to room temperature)
• 0.25 cup molasses (I use Grandma’s Original Molasses)
• 0.33 cup white sugar
• 2 tsp cinnamon
• 0.5 tsp sea salt
• 1 large egg (at room temperature)

For the coating:

• 0.25 cup granulated sugar

Step 1: Combine and Whisk Dry Ingredients

In a large mixing bowl, combine the dry ingredients: flour, baking soda, salt, ground cinnamon, and ground ginger.

Use a whisk to thoroughly blend these ingredients together, ensuring an even distribution of spices.

Once mixed, set the bowl aside.

Step 2: Blend Wet Ingredients

In another bowl, combine the wet ingredients: sourdough starter, melted butter, brown sugar, granulated sugar, molasses, and egg.

Blend these ingredients until the mixture becomes smooth and achieves a creamy consistency.

Step 3: Mix Dough and Chill

Transfer the wet ingredients into the bowl with the dry ingredients.

Using a spatula or wooden spoon, carefully blend all the ingredients together until the dough is smooth and not sticky.

If the dough remains sticky, gradually mix in 2-3 tablespoons of flour.

Once blended, cover the bowl with plastic wrap or a lid and refrigerate the dough for at least one hour, or up to 5 days.

Step 4: Prepare for Baking

When you’re ready to bake, position the oven rack in the center and preheat your oven to 350°F (176°C).

Line a baking sheet with parchment paper or a silicone mat.

Step 5: Form and Coat Cookie Dough Balls

Place ¼ cup of granulated sugar on a plate or in a small bowl.

Use a cookie scoop to measure out the cookie dough, approximately 2 tablespoons per portion.

Roll each portion into a smooth ball with your hands, then roll it in the granulated sugar to evenly coat the outside.

Step 6: Bake and Cool Cookies

Arrange 12 sugar-coated cookie dough balls on the prepared baking sheet.

Bake for 10-12 minutes until the cookies spread and the tops begin to crack.

Once baked, transfer the cookies to a wire rack to cool completely before serving.

Enjoy your delightful homemade cookies!